I have never made coleslaw before in my life. I don't like coleslaw. I don't eat coleslaw. But my friend B. is putting on a big surprise bash for her missionary boyfriend who is leaving later this month, and asked for help with the cooking. I agreed to help and was assigned the coleslaw. And as Janie W. reminds, "Friends say When How Will Do and Done." And so it is. I slawed away.
First thing I did was look up on Epicurious for a recipe that fit the ingredients I was given by B. and the other things I had on hand. Also, I wasn't going to compromise and use a recipe that was second rate. If I am going to slaw, I am going to slaw well. I finally found a five-fork recipe that fit my ingredients. The original Epicurious recipe is given first, then how I actually made it. Note, I was cooking slaw for 75-80 people, and made two batches of the recipe given below.
Epicurious
Ingredients:
2 1/2 pounds cabbage, shredded
1 medium onion, chopped
1 large green bell pepper, chopped
1 large carrot, grated
1 1/4 cup mayonnaise
1/3 cup cider vinegar
2 tsp. sugar
1 tsp. salt
1 tsp. pepper
Directions:
Whisk together mayonnaise, vinegar, sugar, salt, and pepper. Pour over cabbage, onion, pepper, and carrot in one large bowl and stir until uniformly coated. Allow to chill at least four hours to give flavors time to combine.
Me
Ingredients:
3 pounds cabbage/carrot mix
1 medium red onion, chopped
1 large green bell pepper, chopped
2 packages grated carrot
1 3/4 cup mayonnaise
1/2 cup (overflowing) apple cider vinegar
2 1/2 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
Generous dash white pepper
Two generous dashes ground cloves
Directions:
Same as above. Whisk white pepper and cloves in with the mayonnaise mixture.
I'm not sure what ideal coleslaw is really supposed to taste like, and it will be different when the flavors have commingled overnight, but I hope that this coleslaw is tasty... as tasty as a slaw can be.
First thing I did was look up on Epicurious for a recipe that fit the ingredients I was given by B. and the other things I had on hand. Also, I wasn't going to compromise and use a recipe that was second rate. If I am going to slaw, I am going to slaw well. I finally found a five-fork recipe that fit my ingredients. The original Epicurious recipe is given first, then how I actually made it. Note, I was cooking slaw for 75-80 people, and made two batches of the recipe given below.
Epicurious
Ingredients:
2 1/2 pounds cabbage, shredded
1 medium onion, chopped
1 large green bell pepper, chopped
1 large carrot, grated
1 1/4 cup mayonnaise
1/3 cup cider vinegar
2 tsp. sugar
1 tsp. salt
1 tsp. pepper
Directions:
Whisk together mayonnaise, vinegar, sugar, salt, and pepper. Pour over cabbage, onion, pepper, and carrot in one large bowl and stir until uniformly coated. Allow to chill at least four hours to give flavors time to combine.
Me
Ingredients:
3 pounds cabbage/carrot mix
1 medium red onion, chopped
1 large green bell pepper, chopped
2 packages grated carrot
1 3/4 cup mayonnaise
1/2 cup (overflowing) apple cider vinegar
2 1/2 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
Generous dash white pepper
Two generous dashes ground cloves
Directions:
Same as above. Whisk white pepper and cloves in with the mayonnaise mixture.
I'm not sure what ideal coleslaw is really supposed to taste like, and it will be different when the flavors have commingled overnight, but I hope that this coleslaw is tasty... as tasty as a slaw can be.
(This was really quite easy to make. The real trick was fitting two huge catering tin foils of this in the fridge! Now that was a triumph.)
No comments:
Post a Comment